The last time I stuffed peppers, I loved how it turned out. I think stuffed peppers are perfect for get-together meals. So this time I found another interesting way to stuff them.
I made this for a dinner party. It’s 100% vegan if you don’t add the parmesan cheese. But how can you call something “pizza” without adding cheese so that’s why I added parmesan as an ingredient. Also garlic… I love garlic and garlic needs to be in a pizza.
- 4 bell peppers (peppers should stand upright)
- 3 cups water
- 1 cup polenta
- Sea salt
- ½ cup quinoa, cooked
- 3 TBS tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh oregano
- 2 garlic cloves, minced
- 2 TBS red pepper flakes
- 15 fresh basil leaves, chiffonade
- 1 cup grated parmesan, more for garnish
Preheat oven to 350°F.
Bring water to a simmer, add the cornmeal. Stir consistently for the first 5 minutes, watching and stirring frequently. Once it comes together, approximately 20-25 minutes, add the salt to taste. Add the cooked quinoa to polenta, and stir.
Combine tomato paste, rosemary, oregano, garlic, and red pepper flakes. Add that to the quinoa polenta, and stir. Add in fresh basil and stir. When ready, remove from heat then stir in the cup of parmesan cheese.
Cut the top off the peppers and clean out the membranes and seeds. Stuff with quinoa polenta and garnish with basil leaves. Put the tops back onto the peppers and bake for 30 minutes.
Serve immediately. Sprinkle some parmesan over the bell peppers.
*Adapted from Spabettie.